Vegetable Irish Stew

This Irish stew is the perfect way to celebrate St. Patrick’s Day with a healthy, warm meal! Ditch the corned beef and cabbage this year and try out this (almost) vegan St. Patrick’s Day stew! I found the recipe form Miratel Solutions and adapted it slightly (you’ll also find other delicious and easy Irish meals there). This recipe is super easy – throw the ingredients in a crock pot, set it and forget it!

Ingredients:

• 1 tbsp. olive oil
• 1 medium sweet yellow onion, diced
• 2 cloves garlic, finely chopped
• 4 cups bone broth**
• 1 Tablespoon nutritional yeast flakes
• ¾ cup apple juice or cider
• ¼ cup apple cider vinegar
• 3 large potatoes, peeled and cut into chunks
• 2 large carrots, peeled and cut into chunks
• 3 large ribs celery, cut into chunks
• 2 large parsnips, peeled and cut into chunks
• 3 Tablespoons pearl barley
• 3 fresh sage leaves, finely chopped
• Salt and pepper to taste
• 1 bay leaf
• ½ cup frozen peas, thawed
• coarsely chopped fresh parsley, for garnish

**If you’d like a fully vegan meal, you may sub vegetable broth for the bone broth. My nutritionist and acupuncturist both recommend I need more collagen or bone broth, which is why I give in a little and make this exception.

Instructions:

1. In large sauté pan, heat olive oil over medium heat. Add onions and garlic and sauté until softened, about 5 minutes. Remove to crockpot.
2. To crock pot add bone broth and nutritional yeast; stir to dissolve nutritional yeast. Add apple juice and apple cider vinegar to the crock pot.
3. Add remaining ingredients except peas and parsley to crock pot. Stir well; cover and set on low. Cook on low 6 to 8 hours.
4. Add the peas the last hour of cooking time.
5. Remove bay leaf and ladle into bowls. Sprinkle generously with chopped parsley.

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